Yield: 3 loaves
|1½ cup||Scalded milk|
|4½ teaspoon||Dry yeast|
|½ cup||Lukewarm water|
|2 \N||Eggs, beaten|
|9 cups||Flour, sifted|
Pour the scalded milk over the butter, salt and sugar. Cool. Dissolve the yeast in the luke warm water and let stand util it bubbles, about 5 minutes. Add the yeast and the beaten eggs to the cooled milk, Gradually add the flour, beating it in thoroughly, Do not add any more flour than is necessary to make an easily handled dough, as the bread should be light and tender. Turn out onto floured board and knead until smooth and elastic. Place in greased bowl, cover, and let rise until doubled in size, about 1½ hours. Punch down and turn out onto a lightly floured board. Shape into 3 loaves and place in greased 8-inch loaf pans. Cover and let rise until dough is just to the tops of the pans. Bake in a 425 degree oven for 10 minutes, then lower the heat to 350 and bake 40 minutes longer or until bread is done.
White Bread Extraordinaire. Reduce sugar in the preceding recipe to ¼ cup, use water in place of milk, and add ⅓ cup wheat germ.
Cinnamon Rolls Ala Carol. Roll a portion of the dough for County Fair Egg Bread 1-inch thick. Spread with melted butter and sprinkle liberally with brown sugar and cinnamon. Chopped nuts or raisins may also be added. Roll as for jelly roll, cut into 1-inch pieces. In a 13x9-inch pan, put ¼ cup melted butter, ½ cup or more brown sugar and ¾ pint heavy whipping cream. Coarsly chopped nuts may also be added. Place cinnamon rolls on top. Let rise until doubled and bake as for County Fair Egg Bread.
Source: County Fair Egg Bread-A World of Breads Source: Cinnamon Rolls-Carol Shell
Submitted By FLOYD SHELL On 12-30-94